Make it Scotch

Prime Scottish Miso Pork and Ginger Ramen

  • Prep 15 mins
  • Cook 30 mins
  • Serves 2 people

You can't get more of a flavour fusion than adding the very best Prime Scottish Pork to a traditional Asian miso pork and ginger ramen dish - this one is phenomenal and super fast.

Nutrition

  • Energy 554kcal
  • Fat 9.1g
  • Sat Fat 2g
  • Fibre 8.8g
  • Protein 58g

Ingredients

Cooking Method

Method:

  • 1
    Mix ½ tbsp of the miso in a small bowl with 1 tsp of the grated ginger, the garlic, 1 tbsp soy and the honey. Mix well then pour this over the pork fillet and massage the marinade into the meat. Leave to marinade at room temperature for 30 minutes or longer in the fridge.
  • 2
    Meanwhile, pour the bone broth in a medium saucepan and add the remaining ½ tbsp miso, the rest of the ginger, remaining 1 tbsp soy, star anise and peppercorns. Bring to the boil then lower the heat to gently simmer while you cook the pork.
  • 3
    Preheat the oven to 180°C fan/200°C. Heat the oil in a small frying pan over a medium heat. Fry the pork fillet on all sides until seared and caramelised, then roast in the oven for 12-15 minutes until cooked through. Remove to a plate or board, cover loosely with foil and leave to rest for at least 5 minutes before slicing.
  • 4
    Use the same frying pan that you used to fry the pork to panfry the pak choi cut side down over a medium heat until slightly golden and caramelised, picking up the remnants of the marinade from the pan.
  • 5
    Boil the eggs to your liking and allow them to cool before peeling and slicing in half.
  • 6
    Add the noodles, mushrooms and sugar snap peas to the bone broth and gently simmer for 3 minutes until the noodles are cooked and the vegetables are still crunchy.
  • 7
    Taste the broth, correct the seasoning then spoon into bowls, top with the sliced pork and any resting juices, the pak choi, sprinkling of sliced spring onions, soft boiled egg, and chilli flakes or chilli oil to garnish if using.
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